Lamb Moussaka Recipe
Introduction
Moussaka is a traditional Greek dish that's made with layers of eggplant, potatoes, and spiced ground meat, all topped off with a creamy béchamel sauce. In this recipe, we're using lamb as the protein, which gives the dish a rich and savory flavor that pairs perfectly with the other ingredients.Ingredients
- 2 eggplants, sliced into 1/4-inch rounds
- 2 large potatoes, sliced into 1/4-inch rounds
- 1 pound ground lamb
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup red wine
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
Instructions
Step 1: Preheat the oven
Preheat the oven to 400°F.Step 2: Roast the eggplant and potatoes
Arrange the eggplant and potato slices on two baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 15-20 minutes, until tender and lightly browned.Step 3: Brown the lamb
While the eggplant and potatoes are roasting, heat a large skillet over medium-high heat. Add the ground lamb and cook until browned, breaking it up into small pieces as it cooks.Step 4: Add the onion and garlic
Add the diced onion and minced garlic to the skillet with the lamb. Cook until the onion is translucent and the garlic is fragrant.Step 5: Add the tomato paste and spices
Stir in the tomato paste, cinnamon, nutmeg, oregano, thyme, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.Step 6: Add the tomatoes and wine
Pour in the diced tomatoes and red wine. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and let the mixture cook for 10-15 minutes, until the sauce has thickened slightly.Step 7: Add the herbs
Stir in the chopped parsley and mint. Taste and adjust the seasoning as needed.Step 8: Make the béchamel sauce
While the lamb mixture is simmering, make the béchamel sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is smooth and bubbly.Step 9: Add the milk
Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes, stirring frequently, until the sauce has thickened.Step 10: Add the eggs and cheese
Remove the saucepan from the heat and whisk in the beaten eggs and grated Parmesan cheese. Stir until the cheese is melted and the mixture is smooth.Step 11: Assemble the moussaka
Spread a layer of the roasted eggplant and potatoes in the bottom of a large baking dish. Top with a layer of the lamb mixture, then another layer of eggplant and potatoes. Continue layering until all the ingredients are used up, ending with a layer of lamb.Step 12: Top with béchamel sauce
Pour the béchamel sauce over the top of the lamb layer, spreading it out evenly with a spatula.Step 13: Bake
Bake the moussaka in the preheated oven for 45-50 minutes, until the sauce is golden and bubbling.Step 14: Serve
Let the moussaka cool for a few minutes before slicing and serving.Nutrition
One serving of this lamb moussaka recipe (assuming 8 servings per dish) contains approximately:
- Calories: 432
- Protein: 22g
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 6g
- Sugar: 7g
- Sodium: 455mg